In a large nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add chorizo and cook, stirring to break apart, until golden brown (about 8 minutes). Remove with a slotted spoon to a plate lined with paper towels (reserve rendered fat in the skillet). Lower heat to medium and crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes).

Step 5

In a small bowl, stir together sour cream and lime zest.

Step 6

To serve, spoon about 1/4 cup red chile sauce on each of 4 plates. Place a crisp tortilla on top of the sauce. Divide eggs, remaining sauce, lime sour cream, and chorizo among plates. Before serving, sprinkle with cilantro, cheese, and pepper, if desired. Serve immediately.